the world pâté crust championship won by a Japanese, France beaten

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The prize for best pie was awarded to Japanese chef Taiki Mano, from the gourmet restaurant Saisons at the Imperial Hotel in Tokyo, during the world championship which was held on Monday December 2, 2024 in the evening in Lyon.

“He made a gold leaf pâté, which is a crazy technical feat. It was not simply placed on top: when he unmolded his pie, the gold leaf was encrusted” commented toAFP Audrey Merle, co-founder of the Confrérie du Pâté-Croûte, which organizes the competition every year.

A “hands down” victory

Mr. Mano won this 15th edition “hands down”, she said, with this pâté with duck leg, chicken liver, pork liver, pork shoulder, foie gras, cognac, hazelnut and pistachio .
The chef, who won the Best Newcomer prize last year, had “trained for a year, he made 350 pies to be ready for the final,” added the organizer.

Fifteen finalists took part in the competition, organized since 2009.

Second place was also won by a Japanese chef, Seigo Ishimoto, from the restaurant Le Cœur, in Chiba, with an autumn pâté en croute, made from chicken liver, cooked foie gras, cognac, trumpets of death and yuzu pepper.

Already three editions won by Japanese chefs

The 2019, 2021 and 2022 editions had already been delighted by Japanese chefs.

“Japanese chefs are excellent technicians, they have a perfect mastery of the art of the knife, they have added their rigor, their precision, their attention to detail” to this dish which is now part of the “universal world heritage”, according to Ms. Blackbird.

AFP

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